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spaghetti cashew tomato sauce

spaghetti cashew tomato sauce

This simple and delicious pasta recipe is a must try! I am so in love with the creaminess of the sauce, it is heavenly.
You can substitute the cashews with almonds and also throw other veggies in there, I am sure there are endless yummy possibilities with this sauce


spaghetti cashew tomato sauce

1. February 2017
: 3-4


  • 350g whole wheat spaghetti
  • 1 clove garlic, minced
  • 2 tbsp olive oil
  • 300g ripe cherry tomatoes
  • bunch of fresh herbs (I used basil, parsley and rosemary)
  • 100 g cashews, presoaked in hot water for 30 min
  • 150ml water
  • 250 ml vegetable stock
  • salt & pepper to taste
  • Step 1 Cook spaghetti.
  • Step 2 Meanwhile drain and rinse cashews, add them to a high speed blender with 250ml water and blend until creamy and smooth.
  • Step 3 Chop herbs and mince garlic.
  • Step 4 In a medium sauce pan heat up olive oil, add garlic, herbs and tomatoes and fry for a few minutes while stirring through.
  • Step 5 Fry on high heat for a few minutes and then reduce heat to medium high. Once the tomatoes get soft and break a little, add vegetable stock and cashew cream.
  • Step 6 Season with salt and pepper and pour over cooked spaghetti. Voila!

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